Ensalada Roja Con Pollo (Red Salad With Chicken)
"Be sure to suit your own tastes with the dressing using more or less mayonnaise, pickle juice, salt and pepper. I got this Venezuelan recipe from All Recipes.com to use for ZWT 2011."
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
12
ingredients
- 6 large baking potatoes, peeled and cubed
- 4 carrots, diced
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cups diced cooked chicken
- 6 hard-cooked eggs, peeled and chopped
- 2 dill pickles, chopped
- 2 tablespoons dill pickle juice
- 2 cups mayonnaise
- salt, to taste
- pepper, to taste
- 1 cup cooked beets, diced
directions
- Place the potatoes and carrots into a large pot and fill with enough water to cover.
- Bring to a boil, and cook until potatoes are tender enough to pierce with a fork, 8 to 10 minutes.
- Drain and rinse under cold water to cool. Set aside.
- Heat the olive oil in a large skillet over medium heat.
- Add the onion; cook and stir until tender and light brown, about 10 minutes. Set aside to cool.
- In a large bowl, combine the potatoes, carrots, chicken, eggs and pickles. In a separate bowl, whisk together the onion, pickle juice and mayonnaise. Season with salt and pepper.
- Pour over the potato mixture and stir gently to coat.
- Adjust the amounts of mayonnaise, salt and pepper if desired.
- Gently stir in beets last.
- Refrigerate for at least 1 hour to blend flavors before serving.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
CookingONTheSide
Carnegie, Pennsylvania
I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!
